Glycine is a nonessential amino acid found in sugar cane, and such high-protein foods as meat, fish, dairy and legumes. A new study, from the Broad Institute in Cambridge, Massachusetts, to be published in Science, has shown that fast-growing cancer cells have an appetite for glycine.

This news is interesting in light of the results of another study, released only two months ago and published in the Archives of Internal Medicine, showing a link between red meat and cancer, and cardiovascular disease as well.

Life causes cancer. I'm sure that if you ate several pounds of glycine (a human equivalent of what they fed the rats) , or anything else, you'd come down with some kind of cancer.

One thing to remember; anyone that has died in the past 50 years ate carrots within 2 months of dying.

Dave - Just a Man in the Mountains.

"I will not attack your doctrines nor your creeds if they accord liberty to me. If they hold thought to be dangerous - if they aver that doubt is a crime, then I attack them one and all, because they enslave the minds of men."― Robert G. Ingersoll,

Actually, every few years there's a new to-do about the prospect of something or other potentially causing cancer. Although some cases are legitimate, others are just little more than scares based on questionable science.

For example, the UK has banned the use of the food coloring Para Red as a potential carcinogen even though they don't have direct evidence that definitively establishes it to be so.

Funny after seeing this thread I noticed this post from a friend on Facebook:

HEALTH TIP: Eat more asparagus! Asparagus contains large amounts of glutathione, a small protein composed of three amino acids: cysteine, glutamic acid, and glycine. Glutathione has been called the “master antioxidant” and is one of the keys to a healthy immune system. Glutathione removes toxins from cells, protects against radiation, and is a potent cancer fighter! It also binds to fat-soluble toxins so it's an excellent detoxifier. Asparagus, next to orange juice, is regarded as the second best whole foods source of folic acid (also known as vitamin B9 or folacin). Folic acid is known to lower the risk of heart disease, colon cancer, liver disease, and spina bifida. Asparagus is also rich in vitamin C and vitamin A, both of which are cancer-blocking vitamins, as well as the mineral selenium. These three nutrients have been singled out in several studies as potent cancer fighters.

“the greater the exposure to toxins, the faster the body uses up its supplyglutathione. Without the protection of Glutathione, cells die at a fasterrate, making people age quicker & putting them at risk for toxin induceddiseases including cancer.”

This is most likely a "take what you want and leave the rest" about which viewpoint is correct.

Glycine is a nonessential amino acid found in sugar cane, and such high-protein foods as meat, fish, dairy and legumes. A new study, from the Broad Institute in Cambridge, Massachusetts, to be published in Science, has shown that fast-growing cancer cells have an appetite for glycine.

This news is interesting in light of the results of another study, released only two months ago and published in the Archives of Internal Medicine, showing a link between red meat and cancer, and cardiovascular disease as well.

There have been many, many research projects at reputable institutions studying the effects of diet on our health, and the vast majority of them show that consumption of meat just isn't that good for us.

Now, what is interesting about the latest study is that it includes legumes amongst the food items containing glycine, which I didn't know. Since I am very fond of tofu, this was something that concerns me. However, if it turns out that the glycine in soybeans is just as dangerous as that in meat, I'll simply stop eating soy products.

Glycine is one of the amino acids that the body synthesizes from serine. It is called "non-essential" because one does not need to derive it from external sources- not because it is not needed by the body.

So, should we be finding ways to halt the bodies' synthesis of glycine (that would be foolish!) or, perhaps use this knowledge as an aid to diagnosis of cancer or even as a way to snuff a cancer? Thinking of a therapy that takes glycine and attaches to it something harmful to the cancer (yet not harmful to the body). The cancer takes up the glycine in quantity and soon succumbs to the attached harmful agent.

Almost every plant product in the supermarket contains natural animal carcinogens. Among them are coffee, tomatoes, potatoes, chocolate, cabbage, apples, bananas, brocolli, Brussels sprouts, carrots, celery, cocoa, grapefruit, melons, mushrooms, mustard, oranges, peaches, raspberries, and turnips. This by no means an exhaustive list. And the amount of natural carcinogens in foods dwarfs any amount of exposure from synthetic products.